Hi.

Sep 13 Broiled Oysters with Pesto - courtesy of Edible Boston

My family can’t order “off menu” in Chinatown, but we can in Provincetown, at venerable Cape Cod institution The Lobster Pot, where we’ve been coming for my whole life. My father always orders a dish called “oysters pesto” even though it inexplicably disappeared from the menu over a decade ago. The Lobster Pot’s pesto is cheesier and creamier than most, and I’ve done my best to pay homage to it here.

BY LUKE PYENSON

SERVES 2-4

Preheat the broiler.

In a food processor, add the basil, pine nuts, cheese, garlic, lemon, salt and half of the olive oil. Pulse gently while adding the rest of the olive oil in a steady stream from above. Continue pulsing until the oil is fully incorporated and the pesto is the desired creamy consistency.

Place the oysters onto a 13- by 9-inch rimmed baking sheet and top each with a generous dollop of pesto. Place under the broiler for 5 minutes, or until the pesto is bubbling and slightly browned on top.